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The Berliner Weisse is a beer specialty from the capital that is traditionally fermented with a combination of different yeast strains and lactic acid cultures. The bottles used to be dug into the Brandenburg sand around Berlin in order to allow the brew to mature in the perfect storage climate for several years. Today people are no longer so patient, even if there are still specimens for which such a long maturation would definitely be worthwhile.
One of these exquisite creations is the Kaiserweisse from Tyrell. The hop magician Dr. Year after year, Thomas Tyrell brews his so-called Kaiserweisse, a powerful strong beer that is stylistically based on the classic Berliner Weisse and, thanks to its increased alcohol content, is ideal for further maturation. This year's Kaiserweisse is made with raw materials from controlled organic farming and contains organic barley and wheat malt, yeast and lactic acid cultures as well as hand-picked wild hops from nature. The noble wine is appropriately bottled in champagne bottles with a capacity of 0.75 liters and is ideal for sharing.
The culinary poem is spun from fine fruit notes, fruity acidity and warm malt notes and, due to the impressive 9.8% alcohol content, can be stored and matured well beyond the best-before date stated on the bottle. However, the Kaiserweisse already tastes great.
Tyrell BrauKunstAtelierWater, barley malt* , wheat malt* , glucose *(fermented), wild/natural hops*, yeast and lactic acid cultures
*organic farming
